Turkey legs and brine:
5 quarts water
1 cup kosher salt
3/4 cup white granulated sugar
1 1/2 cups brown sugar
1 tablespoon chili powder
2 bay leaves
10 turkey legs (8–10 pounds)
Mark West Pinot Noir Barbecue Sauce:
2 cans tomato paste (11 ounces total)
1 cup ketchup
1 cup unsweetened apple sauce
1 cup red wine vinegar
1 cup Mark West California Pinot Noir
1/2 cup dark molasses
2 tablespoons smoked paprika
1 tablespoon dry mustard powder
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons kosher salt
1/2 teaspoon cayenne pepper
Salt and pepper
Add all brine ingredients to a large pot. Bring to a boil, then remove from the heat. Cool completely. Place turkey legs into the pot with the brine and refrigerate for 6 to 12 hours.
Place all barbecue sauce ingredients in a large saucepan and whisk together. Place saucepan over medium-high heat. Bring to a simmer. Reduce heat to low, and cook for 15 to 20 minutes or until sauce has thickened to a consistency of your liking. Set sauce aside to cool.
Preheat grill to 400°F.
Drain brined turkey legs and pat dry with a clean paper towel.
Place turkey legs on the grill and sear on each side for 3 minutes.each turkey leg with barbecue sauce and close the grill lid. Cook for 40 to 50 minutes, basting each leg with barbecue sauce every 10 minutes. Turkey legs are finished cooking when the internal temperature is 180°F.
Remove turkey legs from the grill, baste with barbecue sauce, and serve immediately.